ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Bran types and bulgur

Misc.
Bulgur (spelled various ways) is comprised of whole wheat kernels which have been soaked, roasted, and cracked in order to speed cooking time. Wheat "berries", or kernels, are the same thing, but take much longer to cook, because they haven't undergone the soaking/roasting/cracking process.

The three brans you ask about are just different names for the same thing... unprocessed wheat bran, which is the outer covering of natural plant material on each wheat kernel. It contains most of the grain's fiber and many nutrients as well.
MsgID: 0221894
Shared by: Janet/MO
In reply to: ISO: Bran, Bulgar, and Miller's Bran
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Bran, Bulgar, and Miller's Bran
  Gretchen, Ohio
2 re: Bran types and bulgur
  Janet/MO
3 Thank You: re: bran types and bulgur
  Gretchen, Ohio
ADVERTISEMENT
Random Recipes
  • Potato Refrigerator Rolls (Gold Medal Flour)
  • POTATO REFRIGERATOR ROLLS 1 1/2 cups Warm water (not hot - 110 to 115 degrees F) 1 pkg. active dry yeast 2/3 cup sugar 1 1/2 tsp. salt 2/3 cup soft shortening 2 eggs 1 cup lukewarm mashed potatoes 7 to 7 1/2 cups sift...
  • Dan Dan Noodles (food processor)
  • DAN DAN NOODLES 8 ounces spaghetti, uncooked 1 teaspoon plus 3 tablespoons sesame oil 1/2 cup sesame seeds, divided use 1 1/2 tablespoons minced ginger 2 cloves garlic, minced 3 scallions, white part minced (green p...
  • KFC Hot Wings Clone (repost)
  • This is the recipe posted here on this board. I am not sure which one you were sent. I have not tried it. KFC Hot Wings Clone Board: Copycat Recipe Requests at Recipelink.com From: Halyna - NY 2-3-2007 MSG ID:...
  • Horsey Ham Alfredo Bake (using ziti)
  • HORSEY HAM ALFREDO BAKE 1 (16-oz.) jar Alfredo sauce (or 2 cups homemade Alfredo sauce) 1/4 cup prepared horseradish sauce 1 1/2 cup cubed, smoked ham 4 cups ziti (or other medium-size pasta), cooked and drained 1/8 c...
  • Spanish Olive Chicken
  • SPANISH OLIVE CHICKEN 1 broiler-fryer cut-up chicken 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon pepper 3 large tomatoes, each cut in 6 wedges 1/2 cup sliced black olives 1/2 cup white win...
  • Refrigerated No Knead Cinnamon Rolls (make ahead)
  • REFRIGERATED NO KNEAD CINNAMON ROLLS "These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the do...
ADVERTISEMENT
  • Sfogliatelle (Neapolitan flaky pastry in Shape of Clams)
  • Ah... the question is answered... 2 years later. Sfolgliatelle is in the shape of clams, not lobster tails. Or so it seems, per Nick Malgieri's Great Italian Desserts, published in 1990. And page 92 as an illustration!!...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Bran types and bulgur
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!